Friday, January 24, 2014

Cinnamon-Sugar Muffins {and/or chocolate chip!}

I love to make muffins to stick away in the freezer for quick and easy breakfasts!  

One of my very favorite muffins is Cinnamon-Sugar.  Mmmmm!
(Is it just me, or do I do a lot of breakfast recipes?  I guess it's clear that it's my favorite meal of the day.)

I also make these every week to sell in our church coffee bar.  They're a hit!

And they're super easy.  You can also make whatever kind you want, just start with a plain recipe (below)...and the world of muffin possibilities is a wide-open highway!

 Mix up plain muffin batter.

Spray paper muffin papers with nonstick spray and add a heaping scoop of batter.

THEN,  add about one teaspoon of cinnamon-sugar to the tops of each muffin.

Then, take a fancy cinnamon-sugar mixing stick (aka, chop stick!) and swirl each muffin around, just a bit. This incorporates the cinnamon sugar, but also keeps most of it on top, which makes for a nice sugary crunchy top!

 Bake them...then enjoy their deliciousness!

And, AND....
about half-way through my plain batter, I add mini-chocolate chips and make the rest of the batch into Chocolate Chip muffins!  All in all, I end up with about 28 muffins with this recipe (half cinnamon-sugar, half chocolate chip).  Wowie!

But listen, you could also make blueberry.  Or whatever your little muffin heart desires!

Here's whatcha do:

Recipe Recap:

Plain Muffin Recipe:
(Makes approximately 28 muffins)

1/2 cup butter
1/2 cup coconut oil (melted)
1 cup granulated sugar
2/3 cup brown sugar
4 eggs
3 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 1/2 tsp. sea salt
2 tsp. vanilla extract
4 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 cups milk

Optional toppings/additions:
Mini chocolate chips (1 1/2 cups for entire batch, 3/4 cup for half)
Other flavored chips, berries, coconut, whatever!

Preheat oven to 400 degrees.

In large bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt.  Set aside.

In separate bowl, beat together butter, coconut oil, and sugars until smooth.

Add eggs and vanilla, combining well, scraping sides as you go.

Add flour and milk, alternatively, starting and ending with flour mixture.

Fill greased cupcake pan (with paper cups) about 3/4 full.  Bake for 17-19 minutes, or until toothpick comes out clean.

Place muffins on cooling rack.   And ENJOY! 

Whip up a big batch this weekend for a special treat.  AND to freeze for later in the week!

Happy muffin baking, friends!

***My friend Vicky asked me a really great question about the flavor of coconut oil!  Go read it in the comment section AND my answer.  Coconut oil is fantastic to cook/bake with...just gotta buy what's right for what you're making.


Vicky said...

The coconut oil doesn't give them a coconut favor?

Someone I know got on a coconut oil kick and used it to cook eggs and they tasted like coconut. NOT GOOD!

I know it us supposed to have many health benefits!

Lori at JOY Unspeakable said...

Really great question, Vicky!

I will do a blog post about this in the future, but for now, here's the low-down:

I buy organic expeller-pressed coconut oil from Tropical Traditions and it has ZERO flavor. So, it's the perfect oil to use in pretty much anything!

I'm with you, I don't want coconut flavor in my eggs, GAH!

Here's the link to what I buy:
(Remember, it's organic expeller-pressed..not the pure):

I hope that helps!

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